Tahitian vanilla - whole pods

SHORT DESCRIPTION

Tahitian vanilla, from the orchid Vanilla tahitiensis, comes from the Tahitian island of Bora Bora. It is among the most expensive vanillas in the world and is used by many top chefs for its exquisite, floral flavor. This high-quality vanilla enhances numerous desserts, giving them that special touch.

Two pods are included in the husk.

USE

Tahitian vanilla adds a unique floral note to numerous desserts: parfaits, soufflés, and curd desserts, vanilla ice cream and vanilla pudding, cocoa and hot chocolate, fruit salad, Bavarian cream, panna cotta, cookies, cakes, and strudel. Haute cuisine chefs also use this vanilla to refine poultry and game dishes, as well as fish and seafood, often in combination with cardamom, cloves, ginger, chili, and pepper. Our tip: This high-quality vanilla is very intense and rich. It's best to start with a small amount and add more seasoning if needed.

GOOD TO KNOW

Be sure to always use the whole pod, as the flavor isn't just in the pulp. The package contains two pods.

TASTE

Tahitian vanilla is characterized by a vanilla scent with an unusual, floral component. This also sets it apart from the more common Bourbon vanilla, which is grown on the French island of Bourbon, now La Réunion, and whose flavor is significantly darker. Tahitian vanilla contains less vanillin but higher levels of other aromatic substances that give the pods a unique floral aroma. While synthetic vanillin smells similar to vanilla, it lacks the delicate and complex flavor of real vanilla. Unfortunately, products containing high-quality vanilla extract or vanilla pulp are rare on the market.

PRODUCTION

This Tahitian vanilla pod, of the Vanilla Tahitiensis orchid, comes from the Tahitian island of Bora Bora. The vanilla extract is extracted from the capsule of the ripe fruit. The vanilla aroma is concentrated in the seeds and the oil surrounding the seeds. The process begins with artificial pollination. The ripe pods are hand-sorted and collected according to quality grade. The processing is very complex, as the fresh pods have almost no flavor. The vanillin must first be released through an enzymatic reaction. For this, the freshly harvested fruits are subjected to a series of hot water or steam treatments. This complex procedure makes Tahitian vanilla one of the most expensive spices.